These tuna and artichoke wraps are so tasty, you might want to eat the filling with just a fork over lettuce, but no matter what, make sure you add the French-fried onions on top. Tuna and artichoke combine with cucumber, tomatoes, a zing of lemon, and crispy onions—you’ll want to come back for more of these simple wraps.
Ingredients
- (5-ounce) cans tuna: 2 piece (drained)
- (7 1/2-ounce) jar artichoke hearts: 1 piece (chopped)
- mini cucumber: 1 piece (chopped)
- grape tomatoes: 0.5 cup (chopped)
- mayonnaise: 0.33333 cup
- ground mustard: 0.5 tsp
- garlic salt: 1 tsp
- lemon, zested: 1 piece
- lemon juice: 2 Tbsp (fresh)
- (10-inch) sun-dried tomato basil tortillas: 3 piece
- lettuce leaves: 6 piece
- French-fried onions: 6 Tbsp
Metric Conversion
Stages of cooking
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Stir tuna, artichokes, cucumber, tomatoes, mayonnaise, mustard, garlic salt, lemon zest, and lemon juice together in a bowl.
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Lay out tortillas on a work surface; lay 2 lettuce leaves on each tortilla. Spoon tuna mixture in a line across the middle of each tortilla; top tuna with 2 tablespoons French-fried onions. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito.
